Salbutes de Pavo (Yucatecan Puffed Masa with Turkey)
Soft puffy fried masa discs topped with poached turkey, crunchy lettuce, avocado and a splash of habanero salsa.
Made with Habanero salsa and Pickled red onions (cebollas encurtidas). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the turkey, garlic, bay leaf, 0.5 tsp salt and enough water to cover in a pan. Poach at a gentle simmer for 15 to 20 minutes until cooked through with no pink. Lift out, cool a little and shred.
18 min 20 s - 2
Mix the masa harina, salt and warm water into a soft, smooth dough. Rest it covered for 10 minutes.
- 3
Divide into 8 balls and press each into a disc about 9 cm across and 5 mm thick, between sheets of baking paper.
- 4
Heat the oil in a deep frying pan to about 180 C, until a pinch of dough sizzles at once. Fry the discs one or two at a time for 1 minute each side. Spoon hot oil over the top so they puff. Drain on kitchen paper.
2 min - 5
Top the salbutes with turkey, lettuce, tomato and avocado.
- 6
Finish with the pickled red onions (see the base recipe) and a spoon of your ready made habanero salsa (see the base recipe). Eat at once.
Tips
- The oil must be hot enough that the dough puffs at once. Test with a pinch of dough first.
- Keep the discs thin, no more than 5 mm, or they stay doughy in the middle.
- Rest the fried salbutes on a rack rather than a plate so the bases stay crisp.
Storing and freezing
Eat the same day while crisp. Keep leftover poached turkey in the fridge for up to 3 days and reheat until steaming hot.
Questions
Can I use chicken?
Yes. Poach chicken breast for 15 to 18 minutes until cooked through and shred. Chicken is now as common as turkey in many Yucatecan homes.
Can I bake the salbutes?
They will not puff like fried ones, but you can brush the discs with oil and bake at {t220} for 12 to 15 minutes. The result is closer to a tostada.
Why did my salbutes not puff?
Usually the oil was not hot enough or the dough was too thick or dry. Keep the oil at about 180 C and the dough soft.
More made with habanero salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.